Wednesday, 2 July 2014

Hello, we are enjoying the sun again today (by enjoying I mean hiding in the cool of the shade!) The sun gets too much for both me and DD1.

This week I have been chain crocheting some more squares for my blues granny blanket...

..and adding a few more hexagons to my English paper piecing, not quite sure what I'll turn it into yet, but as it's my first attempt probably a cushion...

...this blue starry hexagon is misbehaving and will not fit the gap, I think it's going to be coming out and going back in as the last in the round, whether that will help or not, I've yet to discover!

Not a work in progress, but just wanted to show off the Frozen cake I made for my niece!

Friday, 13 June 2014

Hello, I love lunch. (Also breakfast, dinner, tea, supper, elevenses, but that's another story). I love leftovers too and often make sure that there are leftovers from tea that I can have the following day for lunch. It beats a sandwich any day!

Today is leftover Aubergine and chilli linguine, mmm. I'm not usually a fan of aubergines and was slightly apprehensive as to what DH would make of it, no meat eek! I knew DD1 would lap it up and DD2 would not go anywhere near it, perfect a recipe for 4, definitely leftovers by my calculations!

Here comes the recipe:

Aubergine and Chilli Linguine

Ingredients:

2tbsp olive oil

1 large aubergine, cut into bite-sized chunks

1 small onion, finely chopped

2 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped (I used half a chilli for DH and DD1's taste, but would use a whole one otherwise)

1 tsp dried oregano

400g fresh tomatoes, roughly chopped

1tbsp balsamic vinegar

400g dried linguine

50g pecorino, grated (this was too much to ask of my local Sainsbury's so made to with some regular sheeps cheese)

Method:

HEAT the oil in a large saucepan, and cook aubergine for 5 minutes until starting to brown and soften.
ADD the onion, garlic, chilli and oregano, and cook for a few more minutes.
POP in the tomatoes and balsamic vinegar with 200ml water.
SIMMER gently for 20 minutes until tomatoes are soft, reduced and thickened.
BOIL a pan of salted water and cook your linguine.
DRAIN the pasta.
SERVE with the grated pecorino

ENJOY, preferably with a large glass of wine (not on a school day though!) x